REVIEW: An Overview on Fusarium Mycotoxins in the Durum Wheat Pasta Production Chain

Abstract

ABSTRACTFusarium head blight (FHB) is one of the major diseases of wheat (both common and durum wheat) caused by various fungi including Microdochium nivale and different Fusarium species. Most of the Fusarium species associated with FHB (mainly F. graminearum, F. culmorum and F. sporotrichioides), under favourable environmental conditions, can produce various toxic secondary metabolites (mycotoxins) that can contaminate grains. The major Fusarium mycotoxins that can occur in wheat and derived products are deoxynivalenol, nivalenol, T‐2 and HT‐2 toxins, and zearalenone. Processing has generally significant effects on the levels of mycotoxins in the final products. Deoxynivalenol is typically concentrated in the bran coat which is removed in the production of semolina; consequently, a consistent reduction of deoxynivalenol levels has been observed during each of the processing steps, from raw durum wheat to pasta production. To allow monitoring programs and protect consumers' health, several analytical methods have been developed for Fusarium mycotoxins, based on chromatographic or immunometric techniques. The European Union has established maximum permitted levels for some Fusarium mycotoxins in cereals and cereal‐based products (including unprocessed durum wheat, bran, wheat flour, and pasta). Recommendations for the prevention and reduction of Fusarium mycotoxins contamination in cereals based on identification of critical risk factors and crop management strategies have been published by the Codex Alimentarius and the European Commission.